Making these Scotcharoo Delight Bars was like being wrapped in a warm hug of childhood memories and sweet smells. As I stirred the sugar and corn syrup on the stove, watching it bubble and turn all glossy, I was already smiling—nothing like a good dessert to set the mood! Then, as I mixed in the peanut butter, the aroma took over my whole kitchen, and I couldn’t resist a little taste (because let’s be real, quality control is crucial!).
The real fun started when it was time to melt the chocolate and butterscotch chips. I added a touch of olive oil to get that smooth, shiny finish, and as I poured it over the peanut-buttery, crispy base, I felt like a total dessert queen. It was like icing the world’s best chocolate bar! Spreading that glossy, golden-brown layer over the top was oddly calming, like I was creating this tiny piece of art.
Then came the hardest part—waiting for it all to set. I kept sneaking peeks, counting down until I could finally cut into those perfect squares. And when I did, oh my goodness. The first bite was pure bliss—crunchy, gooey, sweet, and salty all at once. I couldn’t help but close my eyes for a moment and savor it, thinking, “Yep, this is the kind of dessert that could make any day feel like a treat.
Ingredients
- 1 cup smooth peanut butter
- 1 cup granulated sugar
- 1 cup light corn syrup
- 6 cups crispy rice cereal
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 tablespoon olive oil
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large saucepan over medium heat, combine granulated sugar, light corn syrup, and a pinch of salt. Stir constantly until the mixture comes to a boil. Once boiling, remove from heat.
- Add the smooth peanut butter and vanilla extract to the hot mixture and stir until smooth and well combined.
- Stir in the crispy rice cereal until evenly coated with the peanut butter mixture.
- Press the mixture into a greased 9×13 inch baking dish, spreading it evenly and firmly.
- In a separate microwave-safe bowl, combine the chocolate chips, butterscotch chips, and olive oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Pour the melted chocolate and butterscotch mixture over the pressed rice cereal base and spread it evenly.
- Let the Scotcharoo bars cool at room temperature for about 30 minutes, or until the chocolate topping is set.
- Once set, cut into squares or bars and serve. Enjoy your Scotcharoo Delight Bars!
